El Torito'S Sweet Corn Cakes
Sweet corn cakes with creamy, buttery flavor and a hint of sweetness, perfect as a side dish or snack for those who enjoy rich, corn-forward flavors.
Ingredients
Instructions
- Whip Crisco and butter until mixture becomes fluffy and creamy.
- Gradually add masa and mix until well blended.
- Add water gradually, mixing thoroughly.
- Put corn kernels into blender and blend until coarsely chopped.
- Stir the blended corn into the masa mixture.
Tips & Substitutions
For a more intense corn flavor, try using fresh corn off the cob, which gives the cakes a sweeter taste. If you're out of Crisco, softened coconut oil can be a great substitute. To achieve a fluffier texture, fold in whipped egg whites at the end. These sweet corn cakes pair wonderfully with savory dishes like Bean And Cheese Quesadillas for a delightful contrast.
Serving Suggestions
Serve these sweet corn cakes warm as a side dish or a delightful appetizer. They go well with a dollop of sour cream or your favorite salsa, enhancing the flavors. Pair them with grilled meats or enjoy alongside Mexican Enchilada Casserole for a complete meal. They also make a fantastic addition to any brunch spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over low heat for a few minutes on each side until warmed through, or microwave for 30 seconds at a time until hot. Avoid reheating them too long to maintain their texture.
Nutrition & Diet Analysis (per serving)
Each serving of El Torito'S Sweet Corn Cakes contains roughly 374 calories, with 6g protein, 47g carbohydrates, and 21g fat. It is an excellent source of dietary fiber (27% of the Daily Value), calcium (27% of the Daily Value), and iron (20% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 985mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn for this recipe?
Yes, frozen corn can be used if fresh corn is unavailable. Just make sure to thaw and drain it well before blending to avoid excess moisture, which can alter the texture of the corn cakes.
What can I serve with sweet corn cakes?
These sweet corn cakes are versatile and can be served alongside various dishes. They pair beautifully with savory items like Mexican Salsa Chilli Dish or a fresh salad, making for a balanced meal.
How can I make these corn cakes dairy-free?
To make this recipe dairy-free, substitute the butter with a plant-based margarine and the whipping cream with a non-dairy alternative such as coconut cream or almond milk. This way, you can still enjoy the cakes without the dairy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).